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The influence of carp nutrition (Cyprinus carpio) on changes of meat quality
JANOUŠEK, Petr
The aim of this study was based on laboratory analysis of each parameter, an assessment of livestock interventions, current methods and techniques used in fishing enterprises. Experiments carried out on the market carp in ponds in the system Naděj and the hatcheries under the pond Svět where it was used mechanically and cooked cereals. After processing the fish fillets was done by measuring muscle textural profile. The highest average value of the hardness of the fish ponds was measured in control samples (25,008 ? 3,507 kg). Followed by samples of fish that were unprepared food whatsoever triticale (19,530 ? 2,842 kg). Fish feeding whole triticale heat-treated at 100 ° C (9,990 ? 1,506 kg) and heat-treated triticale mashed at 100 ° C (10,031 ? 1,696 kg) showed similar values of stiffness. The highest average value of the hardness of fish hatcheries was measured in samples of fish that were food whatsoever (20,420 ? 1,456 kg). In addition, followed in descending order of fish samples, which posed a triticale cooked at 100 ° C (11,198 ? 3,334 kg) of wheat at 100 ° C (10,286 ? 1,234 kg), barley at 100 ° C (8,564 ? 1,532 kg), and rye at 100 ° C (7,519 ? 1,993 kg).
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The influence of nutrition of carp (Cyprinus carpio) on the qualitative characteristics of meat
JANOUŠEK, Petr
Cereal triticale worked in various forms (kibbled, heat treatment) and its impact on the quality characteristics of meat (fat, yield, texture) was observed on the market carp (Cyprinus carpio) in ponds system Naděj: Horák, Baštýř a Fišmistr. The content of nutrients was determined in the fish muscle: crude protein, fat, ash and solids. Production share of natural food and supplementary feeding has been set. The fillets were measured basic texture properties such as hardness, chewiness, springiness and cohesiveness.
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Possibilities affection the texture of meat common carp (Cyprinus carpio)
SUCHÁNEK, David
Texture was measured on texture analyzer TA.XT plus the manufacturer's Stable Micro System, using the methods of texture profile analysis (TPA) in the general carp fillets (Cyprinus carpio). Were measured basic textural properties such as hardness, chewiness, springiness and cohesiveness. Course of change of these textural characteristics were monitored during the freezing and marinating. In both cases, the differences statistically substantiating some textural properties.
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Transport Parameters and Textural Properties of Porous Solids
Soukup, Karel ; Šolcová, Olga ; Schneider, Petr
Based on a study of a set of porous materials with wide range of mean pore radii (from 50 to 3000 nm) and mono- or bidisperse pore structure, transport characteristics and textural properties are compared. Structure characteristics relevant to transport processes were evaluated from multicomponent gas diffusion and gas permeation measurements. For data analysis the Mean Transport Pore Model (MTPM) based on Maxwell - Stefan diffusion equation and Weber permeation law was used. Two standard methods - physical adsorption of nitrogen and mercury porosimetry (ASAP2010M and AutoPore 9200, Micromeritics, USA) were used for determination of textural properties. Results from liquid expulsion permporometry that correspond to situation in industrial processes were also taken into account.
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